What Is Lemon Cream Sauce And How Do You Make It?

Lemon cream sauce is a rich and flavorful sauce made with butter, flour, milk or cream, lemon juice, and zest. It’s a classic accompaniment to seafood, poultry, and pasta dishes, adding a bright and tangy flavor that complements a variety of ingredients.

Ingredients and Preparation

Ingredients:

• Unsalted butter
• All-purpose flour
• Milk or heavy cream
• Lemon juice
• Lemon zest
• Salt and pepper to taste

Preparation:

1. Melt the butter in a saucepan over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, or until the mixture is bubbly and golden.
3. Gradually whisk in the milk or cream until the sauce is smooth and thick.
4. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened.
5. Remove from the heat and stir in the lemon juice, zest, salt, and pepper.

Variations on Lemon Cream Sauce

• Herb-Infused Lemon Cream Sauce: Add fresh herbs such as basil, thyme, or rosemary to the sauce for an extra burst of flavor.
• White Wine Lemon Cream Sauce: Incorporate a splash of white wine into the sauce for a subtle acidity and depth of flavor.
• Parmesan Lemon Cream Sauce: Stir in grated Parmesan cheese for a creamy and salty twist.
• Seafood Lemon Cream Sauce: Add cooked seafood such as shrimp, scallops, or crab to the sauce for a luxurious and flavorful dish.
• Lemon Caper Cream Sauce: Add capers to the sauce for a tangy and salty contrast.

Pairing Lemon Cream Sauce with Dishes

Lemon cream sauce is a versatile sauce that can be paired with a variety of dishes:

• Seafood: Grilled or pan-seared fish, shrimp, and scallops are excellent choices.
• Poultry: Lemon cream sauce complements roasted or grilled chicken and turkey.
• Pasta: Penne, spaghetti, and linguine are popular pasta shapes to pair with lemon cream sauce.
• Vegetables: Asparagus, broccoli, and cauliflower can be sautéed or steamed and served with lemon cream sauce.
• Eggs: Lemon cream sauce can be used as a topping for poached or fried eggs.

Culinary Techniques for Lemon Cream Sauce

• Emulsification: Lemon cream sauce is an emulsion, meaning that the butter and milk or cream are combined without separating. This is achieved by gradually whisking the liquids into the melted butter.
• Thickening: The sauce is thickened by cooking the flour and butter together, which creates a roux. The longer the roux is cooked, the thicker the sauce will be.
• Seasoning: Lemon juice, zest, salt, and pepper are essential seasonings for lemon cream sauce. Adjust the amounts to taste to achieve the desired flavor balance.

The Origin and History of Lemon Cream Sauce

The exact origin of lemon cream sauce is unknown, but it is believed to have originated in France. The sauce was likely inspired by the classic French sauce, béchamel, which is made with butter, flour, and milk. Over time, lemon juice and zest were added to béchamel to create the tangy and flavorful lemon cream sauce.

Tips for Making the Perfect Lemon Cream Sauce

• Use fresh lemon juice and zest for the best flavor.
• If the sauce becomes too thick, add more milk or cream until it reaches the desired consistency.
• If the sauce becomes too thin, cook it over low heat until it thickens.
• Season the sauce to taste with salt and pepper.
• Serve the sauce immediately over your favorite dishes.

Lemon Cream Sauce: A Culinary Delight

Lemon cream sauce is a versatile and delicious sauce that can elevate any dish. Its tangy and flavorful profile complements a variety of ingredients, making it a popular choice for seafood, poultry, pasta, and vegetable dishes. With its ease of preparation and endless variations, lemon cream sauce is a culinary delight that will impress your taste buds and leave you craving more.

Basics You Wanted To Know

1. What is the difference between lemon cream sauce and béchamel sauce?

Lemon cream sauce is a variation of béchamel sauce that includes lemon juice and zest. Béchamel sauce is a classic French sauce made with butter, flour, and milk.

2. Can I use frozen lemon juice or zest in lemon cream sauce?

Yes, you can use frozen lemon juice or zest in lemon cream sauce, but fresh lemon juice and zest will provide a brighter and more flavorful sauce.

3. How can I store lemon cream sauce?

Lemon cream sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat over low heat before serving.